Get the oven hot: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Crumble a 9 by 13-inch baking dish.2. Blanche the broccoli: If you are using fresh broccoli, blanch it in boiling water or in a pressure cooker until it is tender, about 5 minutes. Follow the cooking directions on the package if you’re using frozen broccoli. Pour et put aside.Step 3: **Get the ingredients ready:** – In a large bowl, combine the mushroom soup, mayonnaise, sour cream, milk, chopped onion, minced garlic, salt, black pepper, and paprika (if used). Very well mixed.- A Toss in the cooked rice, 1 1/2 tablespoons of crumbled cheddar cheese, and the diced broccoli. No changes will be made until everything is mixed evenly.4. **Last but not least, assemble the stovetop:** — Pour the mixture into the prepared baking dish. Distribute it evenly.Make a slurry using the remaining half a tablespoon of crumbled cheddar cheese.5. Optional garnish: If you like a crumbling garnish, mix the Ritz crackers or crumbled chapelure with the melted butter. Spoon this mixture over the cheese.THE PUBLIC6. **Cooking:** – Place in a preheated oven for 30 to 35 minutes, or until the bottom is golden and the casserole is bubbling.7. **Servir :** – Remove from the oven and let cool somewhat before serving. THE PUBLIC
ENJOY
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